Effect of Roasting and Blanching on Physicochemical and Sensory Properties of Sesame Milk

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 10, Issue 2 - Serial Number 28, July 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i2.37819

Authors

Zahra Ahmadian¹; Mehdi Varidi^{* 2}; Mohammad Javad Varidi³; Hashem Pourazerang

¹Research Institute of Food Science and Technology

²Ferdowsi University of Mashhad

³Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

High nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. One of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. In this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°C and roasting temperature (0 as a control sample and 145°C) for 20 minutes was evaluated on the physicochemical and sensory characteristics of sesame milk using completely randomized factorial design. Blanching of sesame before the milling, resulted in significant decrease of the fat content, viscosity and physical stability of sesame milk .Also, roasting of sesame seeds significantly reduced the total solid content, fat and physical stability of sesame milk, while the amount of ash and specific gravity significantly increased. The results of color analysis showed a significant increase in brightness (L *) of sesame milk from 83.864 in control sample to 88.941 with increase of blanching time to 30 minutes. Moreover the total color differences showed a significant decrease from 15.371 in control sample to 10.435 with increase of blanching time to 30 minutes. Finally, by optimization of processing, the best physicochemical and sensory properties of sesame milk achieved with blanching for 15 minutes at 95°C and roasting at 145°C for 20 minute.

Keywords

Optimization; Processing method; Sesame milk

References